Dolma (stuffed cabbage from grape leaves)

Dolma (stuffed cabbage from grape leaves) – a detailed recipe приготоat ления. Time: 2 час.Difficulty: easy Amount: 36 vegetarian dolmas in recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 1 tbsp. long grain rice
• 1 can (225 gr.) Of grape leaves or 36 fresh leaves medium size
• 1/4 Art. plus 1 tbsp. olive oil
• 2 finely chopped onion heads
• 3 minced cloves of garlic
• 1/2 tbsp. pine nuts
• 1 tsp salt
• 1/2 tbsp. light raisins
• 1 tbsp. l chopped mint
• Juice 2 lemons

Zaziki sauce:

• 1 peeled and peeled, cut in half and finely medium sized cucumber
• 1 tbsp. natural yogurt
• 1 tbsp. l olive oil
• 1 tsp lemon juice or white wine vinegar
• 1/2 tsp salt
• 1 tsp dill or oregano
• 1 minced clove of garlic
• 1/2 tsp Creole Spice Mix (see recipe below)
• Combine all the ingredients in a medium-sized bowl, and cool for at least an hour to mix tastes

Creole Spice Mix:

• 2.5 tbsp. l paprika
• 2 tbsp. l salt
• 2 tbsp. l garlic powder
• 1 tbsp. l black pepper
• 1 tbsp. l onion powder
• 1 tbsp. l cayenne pepper
• 1 tbsp. l dried oregano leaves
• 1 tbsp. l dried thyme
• Mix all ingredients thoroughly and store in sealed jar or container

Recipes with similar ingredients: grape leaves, rice long-grain, pine nuts, yogurt, cucumbers, lemon juice, wine vinegar, garlic powder, onion powder, ground cayenne pepper, oregano, thyme, dill, mint, raisins

Recipe preparation:

1. In a large frying pan over medium heat, heat 1/4 tbsp. olive oil. Put the onions and fry until transparent, approximately 6 minutes Add garlic and pine nuts and sauté for 2 minutes. Transfer to a large bowl and let the mixture cool slightly. In a bowl with with onion mixture add rice, salt, raisins, mint, juice of 1 lemon and mix well.
2. In a medium-sized saucepan, bring the water to a boil. Get out grape leaves from a can and lower them in batches of 4-5 pcs. вhot water. Quickly remove from water and place on a flat paper towel surface. If necessary with cut off the petiole of each leaf. (Fresh grape leaves too Blanch for 30 seconds.)
3. To collect dolma, put 1 grape leaf on the working surface with the bottom side of the sheet up. Put 1-2 tsp. rice fillings closer to the petiole. Wrap the bottom of the sheet on the filling, bend the sides to the center, then roll the sheet as small cylinder, trying not to fold too tightly, because rice swells during cooking.
4. Fold the cabbage rolls in a large roasting pan or wide frying pan with a seam way down. Mix the remaining glass of olive oil and the juice of 1 lemon and pour dolma with this mixture. Cover with a heavy plate or pan to bake and add water so that it reaches the plate. Bring water to a boil, reduce heat to low and simmer an hour to soft rice. Serve at room temperature with dip sauce zaziki.